1. Blanch in salt water. Boil the water in the pot, add a small spoonful of salt, blanch the cut tofu in the water, then take it out and let it cool. At this time, it will not break easily when fried;

2. Steam in a pot. Put the whole piece of tofu on the pot and steam it for about 15 minutes. At this time, the protein in the tofu will also solidify. After cooling, it will not rot easily when stir-fried;

3. Fry in a hot pan. After the pot is heated, first slick the pot with some cold oil and then pour in an appropriate amount of oil to heat it. At this time, you can put the cut tofu into the pot. When the surface of the tofu is solidified and hard, add it to the pot. When scooped out, it is not easy to break and is crispy on the outside and tender on the inside;

4. Use the spoon with caution. When cooking tofu, remember not to stir it with a spatula. Instead, use a spatula to gently push back to fully mix the tofu with the seasonings, so that the fried tofu will not break easily.